Heat oil in non-stick saucepan. Brown chicken strips over high heat until tender.
Add pak choi, green & red peppers, red onion, and bean sprouts, stir-fry over a
high heat for 3 - 4 minutes.
Mix oyster sauce, hoisin sauce and soy sauce with water and add to saucepan.
Stir-fry for 1-minute.
Add cashew nuts & sesame seeds and toss together. Serve over brown rice and
Try substituting chicken with either tofu or turkey.
|Chicken Breasts Cut Into Strips||4|
|Red Onion Finley Scliced||1|
|Shredded Pak Choi||4 Oz|
|Vegetable Oil||2 Tbsp|
|Bean Sprouts||½ Cup|
|Soy Sauce||2-3 Tbsp|
|Oyster Sauce||2 Tbsp|
|Toasted Cashew Nuts||75g|
|Toasted Sesame Seeds||1 Tbsp|
Given the chance the adventurous foodie in us all would jump at preparing meals from an international cuisine. Whether for a personal challenge or an attempt to recreate meals from holidays, it’s ne... keep reading
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.